Aloo Gobhi Ka Kheema

Recipe for Aloo Gobhi Ka Kheema

What is unique about Aloo Gobhi Ka Kheema

The combined flavours of minced lamb together with the cauliflower, potato and peas combed together to impart a unique and delightful flavour to this Indian non-vegetarian curry . So go in to discover the simple method used to prepare this awesomely flavourful culinary delight !

Kheema – refer to minced lamb.

Ingredients for Aloo Gobhi Ka Kheema

Minced meat – 250 gms
Oil – 4 tablespoons
Potatoes – 2 medium, peeled and diced into small square pieces
Cauliflower – chopped into smaller florets
Onions – 1 large , finely sliced
Turmeric- 1/2 a teaspoon
Salt to taste
Ginger garlic paste- 1 teaspoon
Chilli powder – 2 teaspoon
Shahi jeera – 1 teaspoon
Garam masaala powder – 1 teaspoon
Green chillies- 1 finely chopped
Peas ( muttar) – 1/2 a cup , fresh or frozen
Coriander – 1 cup , finely chopped

Method to cook Aloo Gobhi Ka Kheema

In a medium sized kadai or pan heat the oil and deep fry the cauliflower florets and then the diced potatoes

Keep these away desperately to be added later

Using the same oil in the kadai add the chopped onions and sauté till they turn translucent

To the fried onions add the shahi jeera , chopped chillies , turmeric, salt , ginger garlic paste and chilli powder and mix the ingredients well letting them sauté for about 2-3 minutes

The next ingredient to go in would be the mince meat . Mix in the lamb mince well along with the rest of the ingredients and leave the mince to simmer on low flame for 20-25 minutes by covering the kadai with a lid

Stir in occasionally . You would notice that as the mince starts to cook it starts to let off water . At this stage mix in the garam masala powder , coriander, the fried cauliflower florets and potatoes

Add about 1/4 cup of water and leave the gravy to simmer again on low flame for 10-15 minutes

Cook to the point where the vegetables have cooke well and gravy turns semi- liquid

If the vegetables have not cooked yet then add in some more water and continue to cook for a few more minutes on low flame

Once the oil in the gravy starts to surface to the top switch off the flame

Serve this mouth-watering Aloo Gobi Ka Kheema with Rotis (flatbread ) or Flavoured Rice